Red-burned mackerel
By VicentaLakin
It's also called "Red Burns" on our side, and the "Zips" is a part of the yellow Zips. Yellow platinum is a high-protein diet, cut in length and burnt with garlic: it tastes sour, fat and fat, it boils to soak, and it melts. A sip of wine and a piece of gillfish, which my father used to exaggerate as "the most beautiful thing in the world,"
Recipe Recommendations
- monopterus Albus 500 grams
- Jiang appropriate amount
- garlic head appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- oil appropriate amount
- salty and sweet
- burn
- three-quarters of an hour
- ordinary
Steps for Red-burned mackerel
1
The gills were washed clean and burned with water on the skits。
2
Scratches are cut in part, and one or two small bites are cut on each part. Slice the ginger, peel the garlic, put it on the band, stand by。
3
Take the hot oil, start with ginger and garlic。
4
Down into the yellow section。
5
Smash it and pour it。
6
It's in the water。
7
Smash it and move it into the appropriate amount of water and turn it into a small fire。
8
The small and medium fire is slowly swollen to the taste of the cuddles, which are evenly sprouted with pot shovels, so the garlic is softened and the soup dried。
9
Up the pan。